Have you noticed how many recipes claim to be the "best" or "perfect" chocolate chip cookies? And then there are the cookies you remember your neighbor or grandmother making, full of nostalgia, but maybe not so amazing if you ate one now. I think excellent chocolate chip cookies have been one of the most difficult baked goods for me to duplicate consistently. Either I'm in a rush, am out of my favorite butter, or it's crazy humid - something gets in the way. Well, I've gathered some tips for success!

You might be thinking, "Hey, I thought you already had a favorite recipe for chocolate chip cookies, right?" Yes, I shared this recipe over five years ago. It still holds up, but I'm still tweaking what I would declare as my absolute favorite.

Yes, You Can Make NYC’s Best Chocolate Chip Cookie - Compared to the typical chocolate chip cookie recipe, this one is scaled up, except for the eggs. It also used cake flour and regular flour. Of course, it features Jacque Torres bittersweet chocolate (yum!)

3. Cream butter and brown sugar in a large bowl. Add eggs and vanilla extract. Beat, scraping bowl often, until well mixed. (I try not to overbeat, however. Overbeating incorporates more air into the dough, which usually makes for flat cookies.)

5. Chill dough now for at least an hour OR form cookie balls with a scoop and chill.

6. Preheat oven to 350 degrees. Place cookie bals on parchment lined cookie sheet, about 3 inches apart. Bake for 10 minutes if using a medium scoop, or 12 minutes if using a large scoop, until edges are light golden brown. Remove from oven and let cookies rest on the sheet for 5 minutes. Transfer cookies to cooling rack.